Chocolate Macadamia Cookies
- Cook Time: 10 - 12 minutes at 350°F
- Servings: 36
- Course: Dessert
Reynolds Kitchens tip
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- 1 box (about 18.25 oz.) chocolate cake mix
- 1/4 cup oil
- 1/4 cup water
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
- 1/2 cup mini chocolate chips
PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds® Parchment Paper; set aside.
BEAT cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended.
STIR in white chocolate chips, nuts and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.
BAKE 10 to 12 minutes or until set. Slide parchment with cookies onto a wire rack to cool .Cool cookies completely before removing with spatula.
REYNOLDS KITCHENS TIP: Drizzle with melted white chocolate chips for a more professional look.